The most interesting thing I've ever canned: Carp. Carp, as in fish. It made excellent tuna loafs and patties. It looked absolutely discusting sitting on my shelfs, though! I kept those jars towards the back where the visiting eyes did not see. :)
Jenn - how did you do that? Will it work with any other fish?
It's really simple. I use pint jars. Fill the jar nearly full with fish. Put in 1 Tbsp of canning salt and a little bit of vinegar. 10 lbs of pressure for 90 minutes.
You don't need to add water, because there is so much water in the fish. In the end, it will
look like you added water. I've done it with carp, gar and white bass and it was successful. I imagine it would work with most types of fish, but when I tried it with catfish it turned out miserably. What kind of fish were you thinking, Clelia?
Pickling fish is a great idea, PW! Thanks! I will try it. :)
Topic: Canning.. (Read 7232 times)